Pampushky Bread Pudding with Caramelized Onions and Gruyere

A savory bread pudding using cubed Pampushky, mixed with caramelized onions, Gruyere cheese, and a creamy custard for a comforting and flavorful side dish. Because it's baked, it classifies as a type of bread.

Prep Time

20 minutes

Total Time

60 minutes

Calories

685

Level

Medium

Yields

6 servings

Cost

£1.91

Season:

☀️ Summer

Meal Type:

Dessert•Bread•Side Dish

Cuisine:

British

Cooking Style:

Baking

Mood:

Comfort Food

Ingredients

Servings

6largePampushky(Can be day-old. If using store-bought, ensure they are not overly sweet.)

£3.50

2largeYellow Onions(Thinly sliced)

£0.80

3tablespoonsButter(Unsalted)

£0.35

4ouncesGruyere Cheese(Shredded)

£2.75

4Eggs(Large)

£1.20

1.5cupsHeavy Cream

£1.80

0.5cupWhole Milk

£0.25

1tablespoonFresh Thyme(Chopped)

£0.60

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

0.3teaspoonNutmeg(Freshly grated)

£0.05

1tablespoonOlive Oil(For caramelizing onions)

£0.15

Total Cost

£11.48

£1.91 per serving

The Method

1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2
Cut the Pampushky into 1-inch cubes and set aside.
3
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 25-30 minutes. Lower the heat if they begin to burn. Don't rush this step – proper caramelization is key to flavor.
4
Remove the caramelized onions from the skillet and set aside.
5
In a large bowl, whisk together the eggs, heavy cream, milk, thyme, salt, pepper, and nutmeg.
6
Add the cubed Pampushky, caramelized onions, and shredded Gruyere cheese to the egg mixture. Gently toss to combine, ensuring all the bread is coated with the custard.
7
Pour the mixture into the prepared baking dish. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
8
Bake for 35-40 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean.
9
Let the bread pudding cool slightly before serving. It is best served warm.

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My Notes

Nutrition Information

Nutrition per serving (225g)

685 kcal / 2866 kJ

Carbs

37g

14% of RDA

Fat

51g

73% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

8 g

9% of RDA

Sodium

680 mg

30% of RDA

Saturated Fat

31 g

155% of RDA

Chef's Tips

For a richer flavor, use brioche or challah bread instead of Pampushky. However, Pampushky provides a unique texture and flavor profile.

If you don't have Gruyere cheese, you can substitute it with Swiss, Jarlsberg, or Emmental cheese.

Add other vegetables like sautéed mushrooms or wilted spinach for extra flavor and nutrients.

To prevent the top from browning too quickly, cover the baking dish with foil during the last 15 minutes of baking.

Day-old bread works best for bread pudding, as it absorbs the custard better.

For easier serving, cut the bread pudding into squares while it's still slightly warm.

Cooking Equipment

Oven

Stovetop

9x13 inch baking dish

Large skillet

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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